SWEETCORN FRITTERS WITH EGGS & BLACK BEAN SALSA
Get 4 of your 5-a-day in this healthy brunch dish. This recipe makes four servings - save half for another day if you're following our Healthy Diet Plan
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment.
- Heat the oil in a small pan and fry the onion and pepper for 5 mins until softened. Meanwhile, mix the flour, spices and baking powder in a bowl. Add the onions, pepper, corn and 2 of the eggs, then mix together well.
- Spoon eight mounds of the mixture onto the baking tray, well spaced apart, then flatten slightly with the back of the spoon. Bake for 20 mins until set and golden.
- Meanwhile, mix together the salsa ingredients and poach 2 of the remaining eggs to your liking. If you're following our Healthy Diet Plan, serve four fritters on the day you make them, topped with half the salsa and the poached eggs. Chill the remaining fritters for another day. Reheat them in a pan or microwave and serve with 2 more poached eggs and the remaining salsa.
Nutrition Facts : Calories 437 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 12 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium
MEXICAN CORN CAKES
Cotija, also known as queso anejado, is a crumbly, aged white cheese; look for it in specialty food stores or Latin markets. Feta cheese can be used in its place. Serve with Ponzu-Braised Chicken or our Spiced Shredded Pork.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Yield Makes 8
Number Of Ingredients 8
Steps:
- Whisk together masa harina, flour, baking powder, and salt in a medium bowl. Stir in cheese and corn kernels. Add water, 1/4 cup at a time, stirring after each addition until mixture holds together.
- Heat 1/4 cup oil in a cast-iron skillet over medium heat until hot but not smoking, about 5 minutes. Meanwhile, scoop a heaping 1/3 cup mixture, and use your hands to shape into a patty, about 1/3 inch thick. Repeat with remaining mixture, forming 8 patties.
- Working in batches of 4, fry patties, turning once, until golden brown, 2 to 4 minutes per side. Using a slotted spoon, transfer to paper towels to drain. If pan becomes dry, add 2 tablespoons oil for second batch. Cover patties with foil to keep warm, up to 30 minutes.
MEXICAN CORN AND BEAN FRITTERS
Make and share this Mexican Corn and Bean Fritters recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Into a large mixing bowl, place red kidney beans, creamed corn, pepper, oregano and cumin powder.
- Sift over the mixing bowl the cornmeal, white flour, baking powder, salt and asafetida powder.
- Mix to combine then slowly add water to make a thick batter.
- Cook spoonfuls of batter in oil heated in a fry pan. Flip when bubbled to cook underside.
- Serve hot with sour cream or tomato salsa.
BLACK BEAN, CORN, AND CHEDDAR FRITTERS
Best served hot and crispy, right out of the pan, these fritters make a lovely light lunch served with a green salad, or a more hearty meal when served with Recipe #336469. They can also be a nice appetizer! Serve the fritters with sour cream and/or salsa on the side! I measured the oil after frying, so that the nutritional information would accurately reflect the oil used - you should start with 1/2 cup when frying, though!
Provided by Lizzymommy
Categories Lunch/Snacks
Time 40m
Yield 15 fritters
Number Of Ingredients 17
Steps:
- Sift together the cornmeal, flour, baking powder, salt, chili powder, cumin, and cayenne in a medium-sized bowl.
- Beat the milk with the egg yolk, and add it to the dry ingredients, mixing well.
- Stir in the beans, cheese, corn, cilantro, red pepper, and green chilies.
- In another bowl, beat the egg whites with an electric mixer until stiff. Gently fold them into the batter.
- Heat 1/2 cup oil in a 10-inch iron skillet over medium-high heat. (Test the heat by dropping a bit of batter into the oil; it should immediately sizzle and rise to the top.).
- Spoon in about 1/4 cup of batter for each fritter, making three or four at a time. Fry until golden brown on one side, 3 to 5 minutes. Turn and fry until golden brown on the other side, and drain on paper towels. Fry the rest of the batter in batches.
- Serve immediately with sour cream and salsa on the side.
Nutrition Facts : Calories 124.7, Fat 6.8, SaturatedFat 2.1, Cholesterol 20.9, Sodium 151.7, Carbohydrate 11.5, Fiber 1.8, Sugar 0.9, Protein 4.9
VEGAN ZUCCHINI CORN FRITTERS
The most amazing vegan zucchini corn fritters you'll ever have. Crispy, delicious and perfect with a salad or dipped into your favorite dip.
Provided by Elena Szeliga
Categories Main course/starter/side dish
Time 30m
Number Of Ingredients 16
Steps:
- Grate 2 medium-sized zucchini (about 1 ½ cups) into a bowl or colander that is prepared with a clean dish towel or cheese cloth that is laid into it. Add a pinch of salt, and leave for 10 minutes. Take the edges of the towel (like you would a garbage bag), twist the top of the cloth over a sink or bowl until it squeezes the zucchini and drains the excess liquid. Try to squeeze as much liquid as you can.
- Mix three tablespoons of water and one tablespoon of chia seeds or ground flax seeds in a small bowl. Let the mixture thicken for 5 minutes.
- Mix the dry ingredients together. Add the chia egg, almond milk and olive oil and mix again with a whisk.
- Add grated zucchini, corn kernels, finely chopped jalapeño, minced garlic, diced scallions and chopped parsley. Sprinkle with lime juice. Mix it all together.
- Heat up a pan to medium heat and place one or two tablespoons of oil into the pan. Portion out one heaped tablespoon of batter per fritter and fry in batches over medium heat for about five minutes per side. Cover after flipping.
- Serve the fritters with your favorite dip or salad (more serving suggestions below).
Nutrition Facts : Calories 205 kcal, Carbohydrate 35 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Sodium 52 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
More about "mexican corn and bean fritters food"
MEXICAN CORN FRITTERS - 15 MINUTES AND READY! - MY FOOD …
From myfoodstory.com
4.7/5 (3)Total Time 25 minsCategory Snacks & AppetizersCalories 313 per serving
- In a bowl add both the flours, salt, chilli powder and sugar. Give it a stir to mix together. Add the lemon juice, lemon zest, cheese, chopped jalapeno and eggs and mix everything together to get the consistency of a thick batter. Finally add cream, spring onions, corn kernels and coriander and give everything a good stir to get a batter of dropping consistency.
- Heat oil in a frying pan and use an ice cream scoop to drop scoops of batter on to the pan to make fritters. Flatten the batter with the back of a spatula. Cook on one side till golden and once the edges start to brown, flip the fritters over to cook till golden on the other side. Transfer to a paper towel lined platter.
- To make the dipping sauce, whisk together the mayonnaise, sour cream, cheese, salt and the coriander. Serve the fritters topped with the sauce.
MEXICAN STYLE BLACK BEAN CORN FRITTERS - BASILMOMMA
From basilmomma.com
Servings 8Total Time 11 minsCategory Side DishCalories 124 per serving
- In a large mixing bowl, mash the black beans with a fork. Add remaining ingredients and stir to combine.
- Heat a large skillet or griddle. Add batter, like pancakes, to the oiled pan. Spread out a little with the scoop to make sure it cooks all the way through. Flip the fritters after 2-3 minutes and continue to cook until golden brown and cooked through.
CORN BLACK BEAN FRITTERS - PAMELA'S GLUTEN FREE RECIPES
From pamelasglutenfreerecipes.com
Category Appetizers, Gluten Free, Sides, VegetarianEstimated Reading Time 2 mins
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BLACK BEAN AND CORN FRITTERS - PRETTY LITTLE APRON
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ZUCCHINI AND CORN FRITTERS WITH ... - VANILLA AND BEAN
From vanillaandbean.com
4.9/5 (10)Total Time 1 hr 15 minsCategory DinnerCalories 101 per serving
- Grate the zucchini on the coarse blade of a food processor or a microplane. A box greater works well too!Working in two or three batches, place the grated zucchini in a kitchen towel and squeeze, draining over the sink. Continue squeezing and pressing hard to get as much of the liquid out of the zucchini as possible. Transfer to a large mixing bowl and set aside.
- Refrigerator: Store in the refrigerator in a lidded container for up to three days. Freezer: Store cooked fritters stacked between small sheets of parchment paper and in a freezer bag. Freeze for up to a month. To reheat, thaw in the refrigerator on a parchment lined sheet pan then bake for 15 minutes in a 350F oven.
- In a food processor add the sour cream, chipotle pepper, adobo sauce (if using), sugar, salt and lime juice. Process for 20 seconds, then scrape the bowl down. Process for another 20, scrape down the bowl again. Process for a final 20 seconds and it's ready to serve. Store in a lidded container in the refrigerator for up to two weeks.
MEXICAN CORN FRITTERS - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
Reviews 1Category Appetizer, Main CourseCuisine American, MexicanEstimated Reading Time 2 mins
- Whisk together the cornmeal, baking powder, baking soda, salt, black pepper, chili powder and cilantro in a large bowl. Add green chiles, onions, corn, egg, beans and buttermilk. Stir with spoon until batter is all wet.
- Heat oil on top of the stove and drop by spoonfuls into hot oil. Smash out flat with spatula and cook until brown on one side. Flip over and brown on other side.
SWEET CORN & BLACK BEAN FRITTERS - THE KITCHEN PREP BLOG
From thekitchenprepblog.com
Estimated Reading Time 5 mins
- Preheat the oven to 375 degrees. Line a large baking pan with foil and set aside. You won't be baking these but it will keep them warm while you make each batch.
- Meanwhile, heat about a tablespoon of olive oil in a medium skillet over medium-high heat. Add onion and peppers, and cook for 5-7 minutes until softened and golden brown. Scrape into a small bowl and set aside.
- In a medium bowl, beat together eggs, ricotta cheese and taco seasoning until fully combined. Stir in the onion and pepper mixture, corn, black beans and cilantro.
MEXICAN CORN FRITTERS - BAKE IT WITH LOVE
From bakeitwithlove.com
4.8/5 (6)Total Time 15 minsCategory Appetizer, Side Dish, Vegetable Side DishCalories 139 per serving
- Combine the dry ingredients and seasoning in a large mixing bowl (flour, baking powder, cumin, chili powder, paprika). Add in the eggs and heavy cream. Stir to combine, forming a batter.
- Heat a large frying pan or skillet with a thin layer of vegetable oil to medium high heat. Scoop portions of the corn fritter batter and pour into a mound in the frying pan, then spread gently until you have a flat circular patty shaped fritter.
- Cook for about 2-3 minutes per side, or until golden brown and cooked completely through. Remove from the pan when cooked, and transfer to a paper towel lined plate. Continue cooking fritters in batches until all of the batter is used.
BLACKSTONE STREET CORN FRITTERS - COOKS WELL WITH OTHERS
From cookswellwithothers.com
Ratings 2Category Appetizer, Side DishCuisine American, MexicanCalories 190 per serving
- Boil the corn in salted water for 10 minutes. Let cool and cut the kernels off the cob. You should have about 4 to 5 cups corn kernels.
MEXICAN STREET CORN FRITTERS - DOMESTIC DREAMBOAT
From domesticdreamboat.com
5/5 (1)Category Side DishServings 6Total Time 30 mins
- Whisk together the mayonnaise, lime juice, cilantro, chili powder, garlic and salt together in a medium bowl. Cover and refrigerate until ready to serve.
- Stir together corn, masa harina, water, lime juice, queso fresco, garlic, chili powder and egg in a large bowl.
- Heat a large skillet over medium high heat. Add enough oil to cover bottom of skillet with a thin layer of oil. Scoop a small amount of fritter batter (about 2 Tablespoons) and form a thick patty in the palm of your hand. Add to skillet and flatten slightly with the back of a spoon. You should be able to cook 5-6 fritters at once. Cook until the bottom is golden brown and crisp, about 4-5 minutes. Flip fritters, and continue cooking until golden, an additional 3-4 minutes. Transfer fritters to paper towel lined plate and sprinkle with salt to taste. Repeat with remaining fritter batter. Serve with prepared chili lime mayo.
SPICY CORN FRITTERS WITH CILANTRO CREAM - FEASTING AT HOME
From feastingathome.com
4.9/5 (12)Total Time 25 minsCategory AppetizerCalories 275 per serving
- In a large bowl, combine first 6 dry ingredients, mix well. In a smaller bowl whisk milk, eggs, zest and lime juice. Whisk wet into dry and making a batter. It is OK if there are tiny clumps, but work the big ones out with the whisk. Fold in the remainder of the ingredients; corn, bell pepper, jalapeño, cilantro, scallions, cheddar. It should be a relatively thick batter- mounding on a spoon, so feel free to add a little more flour to get consistency right.
- Heat a large heavy-bottomed skillet ( I use a cast iron skillet) with a generous amount of oil, mixed with a little butter (optional) on medium-high heat. Wait until the oil is hot, and turn the heat down to medium. Place rounded spoonfuls of fritter batter (2 inch round fritters) carefully into skillet and cook for about 3 minutes on each side until crispy and beautifully golden. Add more oil if necessary. Cook in batches, moving fritters to a sheet pan and transferring to a warm 350 F oven. Don’t worry if they are still a touch doughy in the middle, they will continue to cook in the oven. Bake until puffed, about 10-15 minutes.
- In a food processor, pulse cilantro cream ingredients until blend until smooth. Serve on the side.
10 VEGAN CORN FRITTER RECIPES! - ONE GREEN PLANET
From onegreenplanet.org
Estimated Reading Time 4 mins
- Spicy Sweetcorn and Onion Fritters. These Spicy Sweetcorn and Onion Fritters by Holly Jade are the perfect lunch! Typically, fritters are a batter deep-fried with bread crumbs, but this recipe gives you all the flavors without the deep-frying!
- Jalapeño and Corn Fritters. Advertisement. Source: Jalapeño and Corn Fritters. Who doesn’t love a crispy, crunchy corn fritter? You will want to eat as many of these as you can get your hands on.
- Corn and Bell Pepper Fritters. These Corn and Bell Pepper Fritters by Buffy-Ellen Gill are so versatile; they can be made large to be served as an entrée with veggies on the side or as bite-sized morsels topped with cashew sour cream for an appetizer.
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- Black Eyed Pea Chili With Corn Fritters. I made this fresh and tasty chili and ate it for two days of lunches. I love this Black Eyed Pea Chili With Corn Fritters dish by Dora Daily for many reasons, one of which it just gets tastier the next day.
- Black Bean Chorizo Burgers with Cilantro-Lime Corn Fritters. The ultimate vegan burgers! These Mexican Black Bean Chorizo Burgers with Cilantro-Lime Corn Fritters by Anna Sue packs a punch of flavor with chorizo flavored black bean patty, topped with crispy cilantro-lime corn fritters, smothered in a refreshing ranch dressing!
MEXICAN STREET CORN FRITTERS - THIS MOM'S MENU
From thismomsmenu.com
4.8/5 (5)Total Time 30 minsCategory Appetizer, Side DishCalories 197 per serving
- In a large mixing bowl, combine the corn, cilantro, lime juice and zest, egg, mayo, chili powder, cotija cheese. Stir just until combined.
- Heat 1 tbsp of Avocado oil in a large skillet over medium heat. Once hot, add ¼ cup of the corn mixture to the skillet, then flatten the top slightly to form a round circle that is about ½ inch thick.
- Allow the corn fritter to cook for about 2 minutes, or until the underside is golden brown, then flip and cook for an additional 2 minutes on the other side. (tip - Use a thin spatula, such as a fish spatula, to flip the corn fritters. If they are falling apart when you try to flip them, then they aren't quite ready to flip.)
SWEETCORN FRITTERS, BLACK BEAN SALSA AND AVOCADO - VEGANUARY
From veganuary.com
Cuisine BritishCategory LunchServings 2Estimated Reading Time 2 mins
- Heat a large frying pan with 1/2 tbsp oil on a medium heat. Fry three-quarters of the onion for 5 mins, until softened. Add the garlic and Mexican spice mix in the final 2 mins, allowing them to cook through. Set aside.
- Drain the sweetcorn. In a bowl, mix the sweetcorn and chickpea flour with the softened onion and garlic. Add 2-3 tbsp cold water and season with black pepper (the mixture will be thick but should come together-you don’t want it too wet).
- Heat the same frying pan with 1 tbsp oil on a medium heat. Place 1-2 tbsp sweetcorn mix into the pan to form a fritter. Repeat with the remaining batter, frying the fritters for 3-4 mins on each side, until golden brown. It may take a couple of batches to cook them all.
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